1 package (about 12 oz) firm silken tofu, crumbled

3 Tb freshly squeezed lemon juice

2 Tb tahini or olive oil

1-2 tsp sugar

½ tsp salt

Dash of lite soy sauce

¼ cup minced green onion

3-4 Tb dried onion flakes

1 tsp dried tarragon

½ tsp dried dill weed

Combine tofu, lemon juice, tahini or oil, sugar, salt and soy sauce in food processor and process several minutes until smooth. Add green onions, onion flakes, tarragon, and dill weed and pulse until evenly distributed. Chill at least one hour before serving to allow flavors to blend. Store in refrigerator in covered container. Will keep for up to 5 days. (from Vegan Vittles)